Dressing:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper
2/3 cup olive oil
1/3 cup each chopped fresh basil and parsley
Salad:
1/2 pound linguine
1/2 pound fresh green beans, halved diagonally, or broccoli florets
4 tomatoes, sliced
1 small red onion, sliced into rings
1 sweet red pepper, cut into strips
1/2 seedless cucumber (unpeeled), sliced
1/2 cup black olives such as kalamata
1 cup shredded mozzarella cheese

Preparation Instructions:

Dressing: Whisk together vinegar, mustard, garlic, salt and pepper to taste; gradually whisk in oil. Stir in basil and parsley. Set aside.

Salad: In large pot of boiling salted water, cook linguine just until tender but firm. Drain in colander and rinse under cold running water; drain well. In saucepan of boiling salted water, cook beans or broccoli just until tender crisp. Drain; refresh in cold water and drain well.

Toss linguine with enough of the dressing to coat lightly (about 1/4 cup). Place in bottom of large glass salad bowl (about 16 cup capacity to allow room for tossing). Cover linguine with separate layers of tomatoes, beans or broccoli, onion, red pepper and cucumber, drizzling each layer with 1 to 2 tablespoons of the dressing. Sprinkle top of salad with olives an cheese. (Can be refrigerated, covered, for up to 8 hours.)

Just before serving, pour remaining dressing over salad. To serve, toss salad to combine the layered ingredients. Makes 8 servings.

Per serving: 361 calories; 9 g protein; 22 g fat; 33 g carbohydrates; 3 g fibre.